The best thing about home cooked steak is that you have the ability to control the flavors. You can turn one piece of steak into something spicy and you can turn the others into something with a milder flavor. You can personalize this steak based on your family’s preferences. In my case, since my husband loves spicy steak, I make sure to season his with a lot of spicy seasonings. And since my sons and I love the milder steak, I always make it simpler.
See what our friends from The Kitchn have to say about this recipe:
“What if I told you the very best stovetop steak of your life can be enjoyed in as little as 45 minutes, with only four extra ingredients and 15 minutes of hands-on cooking? It’s true! Busting conventional steak-cooking wisdom makes for better steak.”
Easy steak that will have everyone clamoring for more? Then this is what you need to try for your family. It has everything you want in a steak… and more.
Ingredients
2 (at least 1-inch-thick) Tyson rib-eye or New York strip steaks (about 12 ounces each)
1 teaspoon kosher salt
3 tablespoons Land O Lakes unsalted butter
3 cloves garlic, smashed
2 to 3 sprigs fresh thyme or rosemary
Instructions
- Prep the steaks: Remove the steaks from the refrigerator about 30 minutes to 1 hour before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels. This will help dry the surface of the meat, making a better crust.
- Prepare the rest of the ingredients: Because cooking the steaks will go quickly with almost no hands-off cooking time, make sure you have the rest of the ingredients handy, as well as a probe thermometer and a clean plate for resting the steaks.
- Season the steaks: Just before cooking, liberally coat the steaks with the salt, making sure to coat the sides of the steaks as well.
- Heat the pan: Heat a 12-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
- Cook the steaks: Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 1 minute. Flip and cook on the other side for 1 minute. Continue cooking and flipping for a total of 4 minutes.
- Flavor and baste the steaks: Carefully add the butter, garlic, and herbs to the pan. Flip the steaks once more. Tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Flip again and repeat. Begin checking the internal temperature of the steaks at 6 minutes total cook time for your preferred doneness. Medium rare is between 125°F and 130°F.
- Rest the steaks (optional): Transfer the steaks to the plate to rest for 5 minutes. While the steaks rest, prepare a pan sauce if desired.
- Carve the steaks: Transfer the steaks to a cutting board and thinly slice across the grain. Serve immediately with the pan juices or pan sauce.
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Quick Tip: Slicing steak against the grain creates shorter meat fibers, making for a more tender, easier-to-chew piece of steak. Not sure what the grain means? Look for the long striations that run across the steak — usually from tip to tip — and cut across them. In some cases you may need to move the steak slightly as you slice to cut across the grain.
Thanks again to The Kitchn for this amazing recipe.
